Through its agricultural traditions, the Evisa region offers a variety of local products that have been handed down through generations and whose fabrication continues thanks to the willingness of the local artisans to relay their ancient techniques.
In this way, they maintain high quality production and the renewal of craftsmen in the sector, subscribing to the standards required for the Certification « Protected Designation of Origin »: among these products: chestnut flour, cheese, honey…
There are about twenty different stages necessary to make them: from their gathering to the icing of the chestnuts. They must be sorted to remove the chestnuts which are not of a not suitable size or shape, and then they are peeled until both the outer shell and the inner skin have been completely removed. When they are judged ready to be cooked, the chestnuts are hand-wrapped, two by two, in a tulle veil.
They are then plunged into boiling water to be cooked for a precisely controlled amount of time depending on their quality and size.
Only then can the candying begin. This very delicate operation consists of getting the sugar syrup to penetrate the heart of the fruit by means of osmosis. Depending on the year and the fruits, there are different methods of candying. And once again, the chestnuts must be sorted, when taken out of their tulles, to remove those that have not withstood the cooking process. Indeed, only perfectly whole and intact chestnuts can go through to the next stage of icing. And even then, a chestnut which is too firm to the touch, meaning it may be unpleasant to the palate or too mushy to keep its shape, can be dismissed. Each batch is special. Lain on a metal grill, the chestnuts are coated with a sugar syrup and dried in the oven for a few seconds. These chestnuts are then left to rest for half a day. After that – the tasting session !
Extract from ” La confiserie magazine”
Chestnut flour (Protected Designation of Origin)
Chestnuts are gathered in October and November. Once collected they are dried for between 20 and 30 days in the traditional drying ovens before being mechanically shelled and sorted. Then they are put in the oven to remove the rest of the skin.
The chestnuts are taken to the old mill with its traditional hydraulic driven granite grindstone (sometimes the grindstone is electric nowadays), which gives a very fine flour with exceptional flavour.
PDO – Protected Designation of Origin is awarded for products which must be produced, transformed and elaborated in a specific geographical area with a recognized and certified expertise.
Cooked meats / Pork products
Running pigs, the local breed, are bred in almost complete free ROAMINGand fed mainly on chestnuts and acorns. The slaughter takes place in winter when the pigs are aged around 14 months old which gives us a very tasty mature meat.
Transformation by local farmers using ancestral techniques gives us very high quality meats.
The fabrication includes different products: u figatellu (liver sausage), u lonzu (salted and dried pork tenderloin), a coppa (salted and dried spinal meat), U salsiccu (dried, naturally fermented sausage), u prisuttu (raw ham, dried for between 15 and 18 months).
The first of the local products to receive the Controlled and Protected Designation of Origin, Corsican honeys provide a great variety of tastes and flavours. There exist six varieties under the denomination “Miel de Corse – Mele di Corsica – Corsican honey”: the varieties depend on the seasonal flowering of the wild plants and orchards.
In Evisa, the honey comes from the local undergrowth and scrubland and the chestnut flowers.
from Cucina corsa
Corsican Flan with chestnut flour
Ingredients : 1 litre of milk, 2 eggs, 200g of Evisa chestnut flour, 50g sugar, 1 dose of pastis (local aniseed drink like pernod)
Put the milk in a saucepan on a low light until it is warm, pour the sieved flour into the milk, stir well whilst the mixture thickens, and add the sugar.
Take off the burner, leave to cool.
Add the pastis, the 2 beaten egg yolks, and then the egg whites which have been beaten until stiff. Pour into a caramelised spring form cake tin
Cook in the oven in a bain-marie (tin of hot water.)
chestnut flour Polenta
Ingredients : 2 litres water, 1 kg Evisa chestnut flour, 3 pinches of salt
Put the water and salt in a cooking pot and bring to the boil. Add the sieved chestnut flour all in one go, make a hole in the centre and cook for 10 to 15 mins. Take out a little of the water and put it to one side for later if needed. Take off the hob and beat energetically with a stick, avoiding lumps, make a ball in the middle of the pot to « unstick » it, then flip it onto a floured board. Shape into a big sausage. Then cut it into slices with the help of a fine wire or thread held with the little finger of your left hand, whilst holding the polenta with the same hand. With your right hand wrap the thread around it and cut off thick slices.
Baked apples with
Evisa chestnut purée
Ingredients : 8 apples, olive oil, Evisa chestnut purée, sugar
Empty the apples using a corer. Do not peel them, but make a circular incision around the fruits with the tip of a knife.
Stuff them with the Evisa chestnut purée and put them in a baking tin.
Coat with olive oil.
Powder with sugar.
Serve directly from the baking tin.
Goat breeding has always been essential for controlling the environment.
The Corsican goat, whose resistance, appearance and very specific diversity of colours is a dairy animal characterised by its rusticity and its aptitude to enhance and add value to impractical terrain. «The Corsican goat has always given its milk, its skin for coats (u pilonu) and hair for ropes (a funa), even its horns for knives and musical instruments (a pivana) ».
The Corsican caprine breed has been officially recognized since 2003.
In the valley, herds occupy the land and produce very typical, high quality cheeses of the « niolin » type (from the Niolo region) or brocciu (which is similar to cottage cheese) and has been awarded the CDO since 1998.